Rinderrouladen
150 min516 kcal each
Thin slices of beef spread with mustard, rolled around bacon, onion and gherkin, and braised in a rich red-wine gravy.
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Plan this recipeIngredients
for 4 servings- Beef topside, thin slices for rouladen4 piece
- Mustard4 tbsp
- Bacon8 slice
- Onions2 piece
- Gherkins2 piece
- Carrot1 piece
- Celery1 stalk
- Leeks100 g
- Tomato paste1 tbsp
- Red wine (Burgundy or Pinot Noir)250 ml
- Hot low-sodium stock (chicken or beef)500 ml
- Sunflower oil2 tbsp
- Plain flour1 tbsp
- Bay leaf1 piece
- Salt1 tsp
- Black pepper½ tsp
Method
Prep 30 min · cook 120 min- Lay out the beef slices, season them and spread each with mustard.
- Cover each with two bacon slices, a few strips of one onion and a gherkin cut lengthways. Roll up tightly from the short end and close with a cocktail stick or string.
- Brown the rolls well in the oil in a casserole and set aside. Fry the second onion, the carrot, celery and leek, diced, for 5 minutes, then stir in the tomato paste.
- Pour in the wine and let it reduce by half, then add the stock and bay leaf and return the rolls.
- Cover and braise gently for 1½–2 hours, turning once, until tender.
- Lift out the rolls, strain or blend the sauce and thicken it with the flour stirred into a little cold water. Serve with potatoes or dumplings and red cabbage.
Nutrition
per servingCal
516
Protein
48g
Carbs
20g
Fat
27g
Of 27g of fat per serving, 7.6g is saturated.
